Blanquette de Veau

Name: Blanquette de Veau
Total time: 150 min
Yield: 6
Ingredients: 3 lb veal shoulder, 2-inch pieces; 7 cup water or light stock; 2 unit carrots; 1 unit onion; 10 oz mushrooms; 4 tbsp butter; 4 tbsp all-purpose flour; ¾ cup heavy cream; 2 unit egg yolks; 2 tbsp lemon juice; 2 tsp salt

Meat & Seafood · European

11 ingredients · 150 minutes · 6 servings

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242kcal5.5g protein20.3g fat11.1g carbs*

Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 lb	veal shoulder, 2-inch pieces
7 cup	water or light stock
2 unit	carrots
1 unit	onion
10 oz	mushrooms
4 tbsp	butter
4 tbsp	all-purpose flour
¾ cup	heavy cream
2 unit	egg yolks
2 tbsp	lemon juice
2 tsp	salt

Steps

simmer80 min
veal tender at a bare simmer with no surface browning
Cover the veal with water or light stock, add the onion and carrots, and simmer gently. Skim early foam so the cooking liquor stays pale and clean.
saute10 min
mushrooms tender but not deeply browned
Cook the mushrooms separately in a little butter until just tender. Keeping the garnish separate preserves its texture and prevents the white stew from turning muddy.
strain5 min
broth clear of solids and meat held warm
Lift out the tender veal and strain the cooking liquor. Measure the broth before thickening so the roux-to-liquid ratio follows the actual pot rather than the starting quantity.
simmer10 min
pale sauce lightly coats a spoon
Cook butter and flour without browning, then whisk in the hot strained broth gradually. Simmer until the raw flour taste is gone and the sauce is smooth.
temper5 min
cream-yolk mixture warmed gradually without curdling
Whisk cream and yolks together, temper with hot sauce, then return the mixture to the pot with lemon juice. Do not boil after this point or the liaison can split.
mix5 min
veal and mushrooms coated in smooth white sauce
Return the veal and mushrooms to the sauce, warm gently and adjust salt and lemon. The finished blanquette should be creamy and bright rather than heavy or browned.